Ingredients

For the Butter Masala Sauce (Serves 4)

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 cup tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 cup heavy cream
  • 1/4 cup water
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped (for sauce and garnish)

For the Hot Dogs

  • 4 high-quality beef or chicken hot dogs (or vegetarian sausages)
  • 4 hot dog buns (preferably soft, like brioche or potato buns)
  • 1 tablespoon vegetable oil (for grilling hot dogs)

For Toppings

  • 1/2 cup red onion, finely diced
  • 1/2 cup cucumber, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon chaat masala (optional, for a tangy kick)
  • 1/4 cup plain yogurt (optional, for drizzling)

Equipment

  • Medium saucepan
  • Grill pan or skillet
  • Tongs
  • Cutting board and knife
  • Measuring cups and spoons

Instructions

Step 1: Prepare the Butter Masala Sauce

  1. Melt Butter: In a medium saucepan over medium heat, melt 2 tablespoons of butter.
  2. Sauté Aromatics: Add the chopped onion and cook for 5-7 minutes until golden brown. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
  3. Add Spices: Stir in cumin, coriander, garam masala, turmeric, and red chili powder. Cook for 30 seconds to bloom the spices.
  4. Add Tomato and Simmer: Pour in the tomato puree and 1/4 cup water. Stir well, reduce heat to low, and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
  5. Add Cream: Stir in the heavy cream and cook for another 2-3 minutes. Season with salt to taste. Stir in 1 tablespoon of chopped cilantro. Keep the sauce warm on low heat.

Step 2: Cook the Hot Dogs

  1. Heat Grill Pan: Heat a grill pan or skillet over medium heat and brush with 1 tablespoon of vegetable oil.
  2. Grill Hot Dogs: Add the hot dogs and cook for 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
  3. Toast Buns: Lightly toast the hot dog buns on the grill pan for 1-2 minutes until golden.

Step 3: Assemble the Bombay Butter Masala Dogs

  1. Place Hot Dogs in Buns: Place each grilled hot dog in a toasted bun.
  2. Add Sauce: Spoon a generous amount of warm butter masala sauce over each hot dog, ensuring it coats the sausage evenly.
  3. Add Toppings: Sprinkle diced red onion, cucumber, and remaining cilantro over the sauce. If using, sprinkle a pinch of chaat masala and drizzle a little yogurt for extra tang.

Step 4: Serve

  • Serve immediately with extra napkins, as the sauce is rich and flavorful. Pair with a side of fries or a simple cucumber salad for a complete meal.

Tips

  • Vegetarian Option: Use vegetarian or plant-based sausages for a meat-free version.
  • Spice Level: Adjust the red chili powder to your preferred heat level.
  • Make-Ahead: The butter masala sauce can be made up to 2 days in advance and reheated before serving.
  • Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutritional Information (Approximate per serving)

  • Calories: 450 kcal
  • Protein: 12g
  • Fat: 28g
  • Carbohydrates: 35g

Enjoy your Bombay Butter Masala Dog, a perfect blend of smoky, creamy, and spicy flavors!